Black truffle & Salsify Soup

February 16, 2010 9:27:10 AM PST
You might be looking for the perfect place to celebrate Valentine's Day. Or even a romantic dish to serve up at home. This week in Neighborhood Eats -- a succulent dish from a restaurant that knows a thing or two about love.

Leslie Lampert is the cupid of Mount Kisco. She serves up love in the form of food and community.

It all started when she made soup for 9/11 volunteers -- her efforts evolved into a business called, "Ladel of Love."

Which was followed up with "Cafe of Love."

"We change our menu about 10 times a year and I like to do a play on all the classics to keep comfort food elegant and sophisticated," says Lampert.

And on that menu, there's soup, especially the Black Truffle & Salsify Soup.

The recipe is simple -- onions, parsnips, celery, potatoes, salsify and thyme -- all sauteed with some stock. That stock is later pureed.

Recipe for CAFE OF LOVE'S Black Truffle & Salsify Soup:


  • 3 lbs salsify, peeled and roughly chopped
  • 2 Tbsp olive oil
  • 1 Spanish onion, chopped
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 1 Russet potato, peeled and diced
  • 1 parsnip, peeled and chopped
  • 7 cups vegetarian stock
  • 1 sachet d'epice (parsley stems, black peppercorns, bay leaf and thyme sprig wrapped in cheesecloth)
  • 3 oz black truffles, shaved
  • 1/2 oz truffle oil
  • Directions:

    In large stock pot, add oil and heat over medium-high heat. Add onions, parsnip, celery and sauté for 8 minutes. Add salsify, potatoes, stock and herb sachet. Bring to a boil then reduce heat and simmer for one hour. Add truffles. Puree with immersion blender until smooth . Season with salt & pepper and drizzle with truffle oil.